Slow-Cooked Mac 'n' Cheese

By newbaucher

This classic casserole is rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of the cheesy dish.—Bernice Glascoe, Roxboro, North Carolina

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/2 cup stick margarine, melted
• 2 eggs, beaten
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup milk
• 4 cups (16 ounces) shredded cheddar cheese, divided
• 1/8 teaspoon paprika

Preparation

Step 1

Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.
Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.